Fresh sourdough breads and baked goods
Microbakery in Weston, CT serving sourdough breads, sourdough bagels, and other sourdough goods.
Discover the Baked in Weston Difference
I handcraft and bake artisanal sourdough bread (white, country, whole wheat and rye varieties), bagels and sourdough vegan scones.
About Baked in Weston
Why Sourdough?
That sweet tang of sourdough.. What is sourdough bread and why is it so tasty and has such complex pungent flavor that makes it so unique?
Sourdough is the traditional way in which all bread was made historically. Sourdough is not the style of bread. It is the way to make nutritious and easy to digest bread. The ingredients are simple and the result is the most delicious and nutritious bread there is! Sourdough means long fermentation. Time and temperature are crucial elements in making bread this way. A long fermentation (up to 72 hours) is a natural and organic process where the food components in the flour break down into simpler form that makes bread more easy to digest. In other words sourdough unlocks the nutrients that are otherwise locked in very tightly in the grain, be it whole wheat, white or rye. To get the most benefit of the minerals (iron, magnesium, phosphorus, selenium), vitamins (A, B, E) and nutrients of the grain it needs to go through fermentation. It is the process of making the bread and the quality of the ingredients as well that make it right! Without the proper process the grain no matter how good, organic or whole will go through digestion without giving you most nutrition and digestive benefit.
As for the flavor and taste, sourdough process creates bread that has unique tangy flavor, crusty exterior, and chewy, airy crumb for which it has been cherished by generations. The long fermentation process enhances the taste and boosts nutritional profile of bread made this way, thanks to the wild yeast and lactic acid bacteria.
I only use flour (all-purpose, bread, whole wheat, or rye), water, salt and leaven (live starter) to make it. There are no preservatives or chemical additives, nor processed ingredients.
It is my belief that making bread in the sourdough way brings back the lost value of nutritious, healthy and delicious bread and also promotes living a sustainable life.
I hope every loaf of bread I bake for you will promote and foster a sense of community and will inspire us to support our local businesses right in our own neighborhood.
My Story
Greetings! I'm Inna. I love baking and cooking. I live with my husband and our two daughters in Weston where we moved to in 2023. I began baking bread when I realized I miss eating delicious nutritious crusty chewy loaves I used to eat growing up. Those loaves were meals onto themselves and eating good bread was a thing of every day. I developed my very own starter to make 100% wild yeast sourdough loaves a few years ago. I baked for my family and friends, neighbors and people I knew around. The belief that nutritious and delicious bread needs to be available to more people got me to start Baked In Weston and bake for people in town. I use basic ingredients and I make every loaf by hand. It is made in small batches and only with clean ingredients. I avoid every kind of additive or enhancer.
I make bread in my kitchen and attend to the dough for 24-72 hours to produce a beautiful and delicious loaf. The process is long and the result is deeply satisfying. 100% wild yeast sourdough bread that I make tastes amazing and is satiating.
I hope you can give it a try and find out for yourself.
Read more on Dan Woog blog for Westport:
https://06880danwoog.com/2025/02/07/baked-in-weston-innas-nutritious-delicious-sourdough/
Enjoying Artisanal Handcrafted Sourdough
My bread pairs well with a variety of dishes and/or can be savored on its own with butter, cream cheese or jelly. It's delicious, wholesome and perfect for any meal. While sourdough is best enjoyed fresh, it can be frozen as a whole or sliced.